SELECTION INFORMATION

Usage

Selection

Good-quality butternut squash will be firm, smooth-skinned, heavy for its size and have an even cream color.

Avoid

Avoid product that has soft spots, dull and wrinkled skin or that is extremely light for its size.

Storage

Hard types of squash can be stored longer than summer or soft squash because their skin is so hard and thick. Most hard squash varieties can be stored in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic

Ripening

In general, vegetables will not ripen further after harvest.

Nutritional Information

Butternut Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also an excellent source of Dietary Fiber, Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C

Amount per serving

Calories :50

Calories from Fat :

Total Fat

0.6

Cholesterol

0%

Sodium

5%

Total Carbohydrate

9.26%

Dietary Fiber

2%

Sugars

2.93%

Protein

2%

Vitamin A

2793%

Vitamin C

4.9%

Calcium

32 %

Iron

0.4%

Tips & Trivia

The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.

Squash was unknown in Europe until early explorers returned from America with squash seeds.

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